1 c Vegetable oil
3 Eggs
1 1/2 c Sugar
1 ts Vanilla
2 c Flour
2 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Salt
1 c Carrots; finely shredded
1 c Zucchini; finely shredded
1/2 c Beets; finely shredded
1 1/2 c Semisweet chocolate chips
FROSTING
6 oz Cream cheese; softened
1/2 c Butter or margarine;
-softened
2 ts Vanilla extract
4 1/2 c Powdered sugar
In large bowl, beat oil, eggs, sugar & vanilla. Combine dry ingredients;
add to egg mixture & mix well. Stir in vegetables. Add chocolate chips &
mix well. Pour into a greased & floured 13×9-inch baking pan. Bake at 350’F
for 35-40 minutes or test done. For frosting, beat cream cheese, butter &
vanilla until light & fluffy. Gradually beat in powdered sugar until
smooth. Spread over cooled cake. Store in the refrigerator.
Per serving: 9008 Calories; 460g Fat (45% calories from fat); 70g Protein;
1220g Carbohydrate; 974mg Cholesterol; 2964mg Sodium
Yields
1 servings
